SBN - Provision Master
Fixed Term ContractJob Overview
Over all responsible for all Hotel department storekeeping and to deliver clear and accurate results and reports in regards to inventory transactions, cost and stock control (revenue and non-revenue), inventory levels, inventory turn over and irregularities.
The Provision Master has full responsibility of all inventories onboard. They have to ensure that all stock par levels are maintained at all times as well as public health standards adhered to in daily decision-making. The Provision Master provides a service to all hotel departments and through this helps maintain proper guest satisfaction.
Reporting relationships:
Provision Master reports directly to the Chief Purser supported by the Hotel Director. Position has 1 professional level report - Senior Hotel Storekeeper.
The Provision Master has full responsibility of all inventories onboard. They have to ensure that all stock par levels are maintained at all times as well as public health standards adhered to in daily decision-making. The Provision Master provides a service to all hotel departments and through this helps maintain proper guest satisfaction.
Reporting relationships:
Provision Master reports directly to the Chief Purser supported by the Hotel Director. Position has 1 professional level report - Senior Hotel Storekeeper.
Key Responsibilities
- Coordinates the requisitioning of all Hotel departments’ supplies and provisions the ship in liaison with the storing schedule or as otherwise advised by purchasing.
- Establishes and maintains standards for the consistent execution of onboard cost control for all hotel, food and beverage items.
- Analyses hotel, food and beverage items, cost reports and daily consumption reports.
- Investigates any unusual shortages, either in bar, food or general hotel items. Learns why these shortages occurred and recommends corrective action to the Hotel Director,
- Chief Purser and Corporate F&B Department.
- Ensures that all beverage revenues and expenses are properly recorded against the appropriate budget and the variations from budgeted amounts are properly documented.
- Supervises periodic physical inventories taken by the Senior Storekeeper of all food, beverage and hotel items as per inventory list sent by Corporate Manager Hotel, Food and Beverage Control.
- Ensures requisitions to the Purchasing Department are submitted in a timely manner in accordance with the storing schedule and order due dates.
- Ensure that the total of the inventories received for a given storing equals the amounts entered into the ships inventory system. Discrepancies to be reported as part of the Loading Report to be sent to the Manager of Purchasing.
- Monitors the departments up keeping of procedures such as the FIFO system, stock
- control and stock levels.
- Maintains the standard item specification list of all approved items by the corporate purchasing department. Updated the standard item list as advised by the corporate office.
- Monitors general hotel item consumption on a cruise-by-cruise basis to ensure that the value of usage is in accordance with budget and forwards the respective “Budget Performance Report” on a regular basis to the Chief purser, Hotel Director/Head of Departments.
- To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
Qualifications
Education:
- HND Hotel, catering management or above.
Experience:
- Cruise line experience in a similar role or proven land base warehouse management experience.
Knowledge, Skills & Abilities:
- Thorough knowledge of storeroom operation and storing procedures.
- Thorough knowledge of shipboard cost control procedures and practices.
- Thorough knowledge of quality control standards and practices.
- Thorough knowledge of purchasing systems, records and procedures.
- Familiar with all departments and their functions within Hotel / Food & Beverage operations. Ability to plan, organize and complete work in accordance with time deadlines.
- Ability to read, interpret and follow work rules and specifications in perfect English.
- Able to work under pressure and handle stress.
- To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the USPH course in Miami and get to a refreshment course every 5 years.